Southwestern Chicken and Black Bean Skillet

This is one of those recipes that at first I read and thought "man, I don't like that or that. I hope this tastes good." And I am so glad I made it!! This will probably be one of my "go to recipes" from now on!!!

Southwestern Chicken and Black Bean Skillet

1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon salt
4 boneless skinless chicken breasts (about 1 point)
2 teaspoon canola oil
1 cup chopped onion
1 red bell pepper, chopped
1 can (about 15 oz) black beans, rinsed and drained
½ cup chunky salsa
¼ cup fresh cilantro or thinly sliced green onions (optional)

1. Combine cumin, chili powder, and salt in a small bowl; sprinkle over both sides of the chicken.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes, turning once. Remove to plate.
3. Add onion to same skillet’ cook and stir 1 minute. Add bell pepper; cook 5 minutes, stirring occasionally. Stir in beans and salsa.
4. Place chicken on top of bean mixture. Cover and cook 6 to 7 minutes or until chicken is no longer pink in center. Garnish with cilantro.

Makes 4 servings.

And according to the book I got this from it is ONLY 262 CALORIES!!

I haven't tried it yet but I be these left overs would make good nachos too!!

Yum!

Not my most fancy plating every but highly effective.

---Dare to Cook---